Caramel Sponge

Sugar, 3/4 cup. Water, 3/4 cup. Gelatine, 1 tablespoon.

Cold water, 1 cup. Lemon, 1. Egg whites, 2.

Boiled custard.

Cook the sugar, stirring all the time, till it melts and caramels. Add the water and stir till well incorporated with the sugar. Soften the gelatine in the cold water and turn it into the hot sugar. Cool and add the strained juice of the lemon. Beat the egg whites till stiff and dry and gradually beat into the jelly with an egg beater. Beat occasionally till it will hold its shape, then turn into a mold. Serve with cold boiled custard.

Original Berwick Sponge Cake

(Used more than 65 years ago by an old cook at the American House.)

Eggs, 6. Sugar, 3 cups. Flour, 4 cups.

Cream of tartar, 1 teaspoon. Cold water, 1 cup. Soda, 1/2 teaspoon.

Lemon extract, 1 teaspoon.

Beat the yolks of the eggs till very thick and lemon colored, add sugar and beat, then the water and extract. Sift the cream of tartar and soda with the flour three times and stir it in lightly. Beat the whites till stiff and fold them in lightly last of all. Bake in a good oven for 30 minutes. C. E. C., Dover, N. H.

Orange Sponge Cake

Grated orange rind, 1 teaspoon.

Sugar, 2 cups.

Egg whites, 3.

Baking powder, 2 teaspoons.

Orange juice, 1/2 cup. Flour, 2 cups. Egg yolks, 5. Salt, 1/2 teaspoon.

Beat the egg whites to a stiff froth and gradually beat in the sugar, which should be of fine quality. Add yolks beaten till thick and light, orange juice and grated rind, and last, flour sifted with baking powder and salt. Bake in one loaf.

Sponge Cake

Eggs, 4. Salt, a pinch.

Sugar, 1 cup.

Potato flour, 4 tablespoons.

Baking powder, 1 teaspoon.

Beat yolks and whites separately till very light. Add salt and half of sugar to yolks and other half of sugar to whites. Sift baking powder with the flour into the yolks and beat well. Fold in whites lightly. Bake in moderate oven. Rae, Concord.

Velvet Sponge Cake

Eggs, 2.

Sugar, 1 cup.

Lemon flavoring, 1 teaspoon.

Flour, 1 cup.

Baking powder, 1 teaspoon.

Boiling water, 1/2 cup (scant).

Beat the eggs light, add the sugar and beat again. Add the flavoring and 1/2 cup of the flour and beat again. Add the other 1/2 cup of flour, sifted three times with the baking powder, and beat again. Add the boilinig water and beat hard again. Put paraffin paper into a shallow bread pan and turn in the mixture. Bake in a quick oven 20 minutes. Constant Reader, Medford.

Indian Sponge Cake

Eggs, 2. Sugar, 2-3 cup. Milk, 1/2 cup.

Flour, 1 cup.

Cornmeal, 1/2 cup.

Baking powder, 2 teaspoons.

Beat the eggs separately, add sugar to yolks and beat. Add flour sifted with baking powder, cornmeal and lastly fold in the egg whites beaten stiff. Bake in a quick oven.

Strawberry Sponge

Gelatine, 1/2 box. Water, 1/2 cup. Boiling water, 1 cup.

Sugar, 1 cup. Strawberry juice, 2 cups. Egg whites, 4.

Strawberries, 1 cup.

Soak the gelatine in the cold water for 1/2 hour. Pour on the boiling water, add sugar and stir till dissolved. Add the straw-berry juice and strain. Put on ice, stirring occasionally till it be-comes thick. Then beat well with an egg beater, add the stiffly beaten egg whites, and beat all till smooth. Lastly turn in straw-berries, which have been cut in quarters and sweetened. Pour into mold and chill. Serve with a custard sauce made with the yolks of the eggs.

Pineapple Sponge

Granulated gelatine, 1 en-velope. Water. 1/2 cup.

Egg whites, 2.

Heavy cream, 1/4 cup.

Pineapple, 1 can.

Soften gelatine in water for 1/2 hour. Measure liquid from pineapple and add enough water to make 2 cups of liquid. Heat to the boiling point and pour over gelatine. Stir till dissolved, then set away to cool. When slightly stiff add beaten egg whites and cream, whipped stiff, and beat all hard with an egg boater. Add 1 cup of the pineapple diced and drained, place in a mold and chill thoroughly. Serve plain or with whipped cream.

Grandmother Nell.